How long should you wash hands before and after handling food?, 20 seconds, 5 seconds, No washing, 1 minute, What should you use if you have a cut on your hands?, Paper towel, Cold water, Bare hands, Disposable gloves, What should be washed after touching raw meat, fish, or eggs?, Only hands, Nothing else, Surfaces and utensils, Only dishes, How hot should hot foods be kept?, 40°F or colder, 140°F or hotter, Room temperature, 100°F or hotter, How cold should cold foods be kept?, 140°F or hotter, 40°F or colder, 60°F or colder, 50°F or hotter, To what temperature should foods be reheated?, 180°F, 120°F, 140°F, 165°F, What should raw meat, poultry, and seafood be kept separate from?, Spices only, Frozen foods, Cooked foods, Canned foods, What does FIFO mean?, First In, First Out, Fast In, Fast Out, First Inside, First Opened, Food In, Food Out, Where should raw meat be stored in the refrigerator?, Crisper drawer, Top shelf, Bottom shelf, Door shelf, Which cans should not be used?, Rusty or dented, Clean labeled, Dry unopened, Sealed new

Food Safety Rules

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